Detroit-Style Pizza with a Japanese Twist

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Rating: 4.0; Vote: 1

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream. Wonders: I absolutely laugh at the idea of asians trying to make a western food product with an asian twist lmfao like why? pizza is Italian through and through, imagine if french people started to make sushi but with a french twist LOL would be ridiculous and a complete insult to Sushi, same with pizza, please dont add some asian twist to it as if Japanese style is somehow superior then other styles, personally as an italian, seeing my pizza be mangled by those japanese hands is offensive, leave my pizza alone and stick with your own cultural cuisine instead of trying to manipulate mine, you dont see me trying to make sushi with an italian twist lol please dont turn pizza into something that its not
Date: 2022-06-05

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Comments and reviews: 6

Macedonian
Japanese are good at taking what's out there and making it better
Having spent about 2 years there this is insanely false. There's a LOT of delicious food in Japan but that comment was a bit big headed and misplaced.
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Boricheck
Looks delicious. But why do you have to strain the corn first, when you add the liquid and corn togethet in the blender? Couldve just put everything in the blender from the beginning, no?
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Greg
Thank you Chef for the instructional recipe. You lost me at the cod roe but otherwise I love all of the toppings. A refreshing change to the same old same old.
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Tacosauce
bragging too much about making everything better. then calls mayo egg mayo. every mayo is egg mayo what he used is Kewpie which uses egg yolks
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food
What is the name of the style between detroit and normal? like, not as thick as detroit, but a bit fluffier than pan-pizza.
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BnaBreaker
I think I'm pretty open minded about pizza toppings, but I might have to draw the line at corn and mayonnaise pizza.
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